Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.

Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.

Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.

Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.

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